Lasagna Recipes

Ingredients:
1lb Lasagna
1 29oz can Tomato Puree
1 onion - diced
3 cloves (at least) garlic - minced
parsley
oregano
pepper
1 lb ground beef or sausage - cooked (optional)
1lb Ricotta
1lb Mozzarella -shredded
parmesan cheese

Directions:
First start your sauce…in good olive oil, over medium heat, saute onions. Then add garlic, saute for about a minute. Then add puree, in which you can even “wash” out the can with a little water (I sometimes go halfway up the can). Lower the heat to low, and let simmer. Add spices. Let simmer for about an hour to bring out all the flavors.
Prepare lasagna according to package directions. When done, keep pot under running cold tap water, so you can handle the pasta.
Cover the bottom of a large baking dish with a little of the sauce. Then arrange lasagna by slightly overlapping each other, single layer only. Now take ricotta and spread lightly (more like dabbing) over lasagna, careful not to disrupt arrangement. Repeat these three steps until ingredients are finished, with sauce (hopefully) ending on top. End by spreading mozzarella generously on top.
Cover lasagna with tin foil, preventing the cheese from burning. Bake for 25 minutes at 400, then remove foil and bake for another 5 minutes. Let stand for at least 5 minutes before serving.
Serves 6 (unless hungry, then about 4)